In the Kitchen by Springfield Mom Michèle Tungett. With kids in school, we are constantly on the go, but we still try to eat as many meals together as possible. So I try to simplify our lives even more by cooking quick and delicious meals that the whole family enjoys. I've included two recipes I turn to often during the school year. Matt's Favorite Sloppy Joes 1¼ lbs ground chuck ¼ cup yellow onion, chopped ½ tsp garlic powder 1 tsp prepared mustard ¾ cup ketchup 1 tsp brown sugar salt and pepper to taste In a medium skillet over medium heat, brown the beef and onion; drain off grease. Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 20-25 minutes. Season with salt and pepper. Serve on your favorite rolls. *Note: make this recipe even healthier by substituting half the beef with ground turkey. Your kids won't notice the change! I serve Sloppy Joes on whole wheat buns with a side of baby carrots and celery sticks with light Ranch dip. White Chili 1 pound ground pork (can substitute ground chicken or ground turkey) 2 tablespoons olive oil 1 medium onions, chopped 5 cloves garlic, chopped 1 (4 ounce) cans diced green chiles 2 teaspoons ground cumin 1 teaspoon dried oregano 3 cups fat-free chicken broth 2 (14.5 ounce) cans great Northern beans, rinsed and drained 1 cup shredded Monterey Jack cheese for topping Cook and drain the pork and set aside. In a large stockpot, sauté onion and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes. Remove from heat. Place soup in individual bowls and top with cheese. *Note: serve with a garden salad and corn bread. Send us your on the go favorites.